A specialty of Antoines in New Orleans, with minor changes by Graham Kerr
Recipe courtesy of Graham Kerr
Total:
4 hr 10 min
Active:
4 hr 5 min
Yield:
2 servings
Level:
None

Ingredients

Directions

Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours.

Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool.

Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side. Transfer to a warm plate, second cooked side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Alton Brown

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Apricot Gelee

Recipe courtesy of Gale Gand

Crepes

Recipe courtesy of Bobby Flay

Tomato with Fresh Tuna, Herbs, and Lemon Gelee

Recipe courtesy of John Eden

Stone Crab Salad with Spicy Greens and Tomato Gelee

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking